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Maillard Reaction
English Wikipedia - The Free Encyclopedia
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Maillard reaction
The
Maillard reaction
( ; ) is a
chemical reaction
between
amino acids
and
reducing sugars
that gives browned food its desirable flavor. Seared
steaks
, pan-fried
dumplings
,
biscuit
s (widely known in North America as cookies),
breads
, toasted
marshmallows
, and many other foods undergo this reaction. It is named after French chemist
Louis-Camille Maillard
, who first described it in 1912 while attempting to reproduce biological
protein synthesis
.
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